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. 2020 Mar 17;9(3):347. doi: 10.3390/foods9030347

Figure 4.

Figure 4

Heat map of the contents of the main volatile compounds during the concentration times and after sterilization. The content value increases with the color varying from blue to red. (TA1…4, TB1…4 to TG1…4) represent samples in quadruplicate at different time points.